Roasted Pecan Cake with Caramel Orange Marmalade and Burnt Orange Buttercream

Makes one 9-inch cake

FOR THE CAKE

1 2/3 cups coarsely chopped pecan pieces, toasted and cooled (see Note)

2 cups sugar

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 pound (2 sticks) unsalted butter

2 teaspoons pure vanilla extract

12 large egg whites, at room temperature

FOR THE CARAMEL ORANGE MARMALADE

1/2 cup sugar

1/4 cup water

3 tablespoons fresh orange juice

1 cup orange marmalade

FOR THE BURNT ORANGE BUTTERCREAM

3/4 cup fresh orange juice (I suggest doubling the juice, it really cooks down a lot)

2/3 cup plus 3 tablespoons sugar

1/4 cup water

3 large egg whites, at room temperature

3/4 pound (3 sticks) unsalted butter, at room temperature

1 tablespoon pure vanilla extract

TO FINISH THE CAKE

1 cup pecan pieces, toasted

BEFORE YOU START

Position a rack in the center of your oven. Preheat the oven to 350 degrees. butter and flour two 9 x 2-inch round cake pans. Line each pan with a 9-inch round of parchment paper.

TO MAKE THE CAKE

    1. In the bowl of a food processor fitted with the metal blade, combine the pecans with 2/3 cup of the sugar and pulse grind until it is a coarse flour. Transfer to a large bowl. Add the all-purpose flour, an additional 2/3 cup of the sugar, the baking powder and salt. Whisk to combine.
    2. Have ready a fine-meshed strainer. In a medium heavy-bottomed saucepan, brown the butter over medium heat. (The butter will melt first, and then the milk solids will settle to the bottom. After a little while, the milk solids will start to turn golden.) When the milk solids have reached a nutty brown color, immediately remove from the heat.
    3. Using the fine-meshed strainer, strain the butter into the flour mixture. Stir to combine. Discard the butter solids. Stir in the vanilla.
    4. In the very clean bowl of an electric mixer fitted with the very clean whip attachment, beat the egg whites on medium-high speed until they hold soft peaks. In a slow steady stream, with the mixer on medium speed, add the remaining 2/3 cup of the sugar and increase the speed back to high. Beat until there are firm--not dry--glossy peaks of meringue.
    5. Using a rubber spatula, briskly fold in one-third of the meringue mixture into the batter to lighten it. Add the remaining meringue and gently fold it in until just combined.
    6. Divide the batter evenly between the prepared pans. Spin the pans to level the batter. Bake for 25 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool in the pans for 20 minutes before turning the layers out onto the rack. Cool completely before filling or frosting.

TO MAKE THE MARMALADE

    1. In a small heavy-bottomed saucepan over medium heat, heat the sugar with the water until amber in color, like clover honey. Immediately remove from heat and stir in the orange juice to stop the cooking.
    2. Add the marmalade and stir to combine. Set aside to cool.

The marmalade may be stored in an airtight container in the refrigerator for up to 2 weeks.

TO MAKE THE BUTTERCREAM

    1. In a small heavy-bottomed saucepan over medium heat, reduce the orange juice until it is syrupy and just starts to caramelize (it turns brown). Watch it closely; don't let it burn! Add a splash of water to the caramel orange syrup to stop the cooking. Set aside to cool.
    2. In another small heavy-bottomed saucepan over medium-high heat, combine the 2/3 cup of the sugar and water and cook to 240 degrees on a candy thermometer, about 7 minutes.
    3. Meanwhile, in the bowl of an electric mixer fitted with the whip attachment, beat the egg whites on high speed until they hold soft peaks. Slowly add the 3 tablespoons sugar and beat until there are medium-stiff peaks of meringue.
    4. When the sugar syrup reaches 240 degrees, decrease the speed of the mixer to medium, and immediately but slowly pour the hot liquid sugar in a steady stream down the side of the bowl and into the meringue. (Or, if the syrup is not yet 240 degrees when the meringue is ready, turn off the mixer until it is. Then turn the mixer to medium and add the syrup.) Beat together until stiff glossy peaks form.
    5. With the mixer still on medium, add the butter in pieces to the meringue. The mixture will break, but just keep beating and it will come together beautifully. Add the vanilla and reserved caramel orange syrup and mix to combine.

If using the buttercream immediately, set aside at room temperature. If not, refrigerate in an airtight container for up to 2 weeks. If the buttercream has been chilling, let it reach room temperature before beating it in the electric mixer. The buttercream will break, but then it will come together beautifully.

TO COMPLETE THE CAKE

    1. See How to Assemble a Layer Cake (below) for instructions on how to fill and frost a split layer cake. You will split each cake layer in half, and spread one-third of the marmalade over each of the interior layers.
    2. After frosting the cake, gently press the toasted pecans against the sides of the cake with your fingers.

This cake keeps very well, in a cake saver in the refrigerator for up to 5 days. The cake should come to room temperature before serving.

HOW TO ASSEMBLE A LAYER CAKE

Assembling a layer cake seems as though it would be pretty straight forward, but there are a few tips I use so that my results look consistent and professional.

First, the filling: Before you assemble your cake, be sure that your fillings are at the appropriate temperature. Fruit curds should be cold. Ganache fillings, buttercreams, and frostings should be at room temperature.

Next, the cake: The layer cake recipes in this book are made up of two separate layers. Before you do anything, use a serrated knife to trim off any excess cake that has domed or risen up, and make your layers as flat and even as possible. Give the scraps to your kids or save them for something like trifle.

FOR SPLIT LAYER CAKES

For fillings that are looser in texture, such as lemon curd, or fillings that taste best in smaller amounts, such as raspberry preserves, you want more layers holding less filling. Therefore, you will need to split each trimmed cake layer in half. This can be done with a long serrated bread knife. If you're good, you can cut the layer without measuring and do so evenly. If you're not sure how good you are, you can use a ruler to measure and toothpicks to mark the center of the layer every 3 inches or so all around. Once you've marked the center all around, lay your knife above the toothpicks and cut through the layer as you turn the cake, always staying on top of the toothpicks and cutting until you have cut the layer completely in half. Don't separate the halves yet. Repeat with your second layer.

While the cakes halves are still together, take a finger full of frosting and mark a vertical smear down the side of the cake, anywhere, from top to bottom, so that later you can line up the layers where they belong.

Slide each of the top layers onto a separate flat plate, or paper plate, and set aside.

Cut four strips of wax or parchment paper about 12 inches long by 3 inches wide. Place the bottom half of a cake layer cut side up on your serving plate. Tuck the wax paper under the edges of your cake on all sides. Later, after frosting the cake, you can pull away the strips to reveal a nice clean serving plate.

Using a metal offset spatula, spread the filling across the top of the layer but leave about 1/2 inch uncovered around the outside edges. (This leaves room for the filling to be squished down but to stay inside the cake.)

Place the matching half of the bottom layer over it cut side down. Spread filling over the trimmed top, leaving a 1/2 inch around the edges uncovered. (You know--squish room.)

Now place the reserved top half of the second layer trimmed side down on the second layer of filling. Spread it with filling, again leaving 1/2 inch around the edges uncovered.

Place the matching half of the second cake cut side down on top of the third layer of filling.

Using your hands, press gently on the center of the top layer to join the layers together. If you have the time, refrigerate the filled layer cake for at least 1 hour. Chilling will make the cake easier to frost.

HOW TO CRUMB COAT AND FROST A LAYER CAKE

You are going to frost your layer cake in two steps. The first step will be a crumb coat, which will keep most of the unsightly crumbs from ruining your finished frosting. To do this, simply apply a light, even layer of frosting on all sides of the cake. (Really, it doesn't matter what it looks like; it will be underneath the final frosting.) Place the cake in the refrigerator to chill for a good 30 minutes.

After the crumb coat has chilled, smooth on your final layer of frosting. It does take a lot of time to get it really smooth and perfect, so I prefer to make the frosting all swirly and peaked--it looks way more delicious this way as well.

If you must travel with your cake, finish it the night before, and refrigerate it overnight. Your layer cake will will be a lot happier on the trip, and have the best odds of getting to the party in one piece.

TO TOAST NUTS

Preheat the oven to 350 degrees. Spread the nuts in a single layer on a cookie sheet. Bake for 10 to 12 minutes or until lightly golden and you can smell them. Remove to a wire rack to cool.